Sift together flour, salt, baking soda, and baking powder in a mixing bowl.

Set aside the flour mixture.

In a wide bowl, cream peanut butter for 3-4 minutes using a hand mixer at minimum speed.

Add powdered sugar and 2 tablespoons of milk, then cream the mixture again for 3 minutes.

Gradually add the flour mixture to the bowl and mix at low speed until well blended.

Use hands to gently form a dough.

If the dough is too thick, add a tablespoon of milk and refrigerate for 20 minutes.

Divide the dough into medium lemon-sized balls and place them on a baking sheet.

Using a fork, make a criss-cross pattern on each cookie.

Leave enough space between the cookies on the baking sheet.

Preheat oven to 180°C (350°F).

Bake until the edges turn slightly golden brown, approximately 13-14 minutes.

Cool the cookies completely to achieve a crunchy texture.

Store in an airtight container for up to 5 days.

Serve with Masala Chai or coffee.